Recipes > Soup > Hare Soup

Hare Soup


  • hare
  • 2 glasses of port wine
  • 1 onion
  • 4 cloves
  • 1 bundle of parsley
  • thyme
  • sweet basil
  • marjoram
  • pinch of salt
  • cayenne pepper
  • 1 quart of beef gravy
  • 1 quart of veal gravy
  • penny roll


Skin the hare, and wash the inside well. Separate the limbs, legs, shoulders, and back; put them into a stewpan, with the port wine, the onion stuck with the cloves, the parsley, a little thyme, some sweet basil and marjoram, the salt, and cayenne pepper. Set the whole over a slow fire, and let it simmer for an hour; then add the beef gravy and veal gravy; let the whole simmer gently till the hare is done. Strain the meat; then pass the soup through a sieve, and put a penny roll to soak in the broth. Take all the flesh of the hare from the bones, and pound it in a mortar, till fine enough to be rubbed through a sieve, taking care that none of the bread remains in it. Thicken the broth with the meat of the hare; rub it all together till perfectly fine, like melted butter, not thicker; heat it, and serve it up very hot. Be careful not to let it boil, as that will spoil it.


Print recipe/article only


The Lady's Own Cookery Book (1844).

comments powered by Disqus